Summer Tomato Salad

Prep Time: 5 min
Inactive Time: 1 hr 55 min
Cook Time: N/A
Total Time: 2 hr
Servings: 4
  • 1/2 cup Filippo Berio Extra Virgin Olive Oil
  • 4 tbsp red wine vinegar
  • 2 tbsp minced fresh parsley
  • 1 tbsp granulated sugar
  • 1 clove garlic, finely minced
  • 1 tsp dried oregano
  • Salt
  • 4 beefsteak tomatoes, thinly sliced
  • Slices of good-quality artisan bread
      • In 11- x 7-inch glass or ceramic dish, combine olive oil, wine vinegar, parsley, sugar, garlic, oregano, and salt to taste; mix well using wooden spoon.
      • Lay tomatoes over dressing in single layer or just slightly overlapping; cover with plastic wrap and let stand for 2 hours at room temperature, spooning dressing over tomatoes occasionally. Serve with slices of bread.

      Tips:

      • If you are unable to find beefsteak tomatoes, any large vine-ripened tomato will work well in this recipe.
      • If possible, use homemade bread in this recipe to soak up all the delicious tomato juices.
      • Go grain and gluten free by omitting the bread and serving on salad greens instead.

      Recipe provided by Chef Mary Ann Esposito

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    Categories

    Salads & Bowls

    Ingredient: Vegetables

    Cooking Method: No Cook

    World Cuisine: Italian

    Product: Extra Virgin

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